Microbial Fermentation, Food and Food Sustainability, 2nd Edition
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 October 2026 | Viewed by 1127
Special Issue Editors
Interests: food microbiology; bioactive compounds; sourdough; lactic acid bacteria; bioplastic; starter selection
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology; bioactive compounds; sourdough; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
This Special Issue is the continuation of our previous Special Issue, entitled “Microbial Fermentation, Food and Food Sustainability”.
Biotechnologies have been widely used in food production for thousands of years. Nevertheless, new approaches have recently been proposed to meet the market demand for high-quality and sustainable products.
Innovative fermentation bioprocesses can include alternative ingredients, by-products, and waste derived from the agrifood sector, and often start with the characterization of the associated matrices and their microbiota. The fermentation performance and enzymatic activity of potential starters, the synthesis of functional compounds, the degradation of antinutritional factors, and the improvement of quality have played roles in the formulation of new food ingredients and products. Moreover, innovative non-food materials (e.g., feed, bioplastic, biofuels, and fertilizers) can be produced through the fermentation of food by-products.
The aim of this Special Issue is to compile original research articles and systematic reviews that focus on the valorization of alternative food matrices, by-products, and waste obtained through fermentation, as well as biotechnologies related to the production of traditional fermented ingredients and food products.
Topics of interest include, but are not limited to, the setup of new biotechnological processes, the characterization of the microbial community or starters involved in fermentation processes, and the characterization of the obtained products.
Dr. Marco Montemurro
Prof. Dr. Carlo Giuseppe Rizzello
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food
- production
- fermentation
- microbial community
- bioprocesses
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Related Special Issue
- Microbial Fermentation, Food and Food Sustainability in Microorganisms (8 articles)
